Can Hohe Rippe mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

rib primal · Germany

Hohe Rippe

Q: What is Hohe Rippe in Bulgaria?

Hohe Rippe is the Germany retail name for the prime rib, which sits on the rib primal. In Bulgaria, the same cut is most often labeled garbina.

Q: What is Hohe Rippe called in Bulgaria?

Look for garbina—mapped to Prime Rib (prime rib).

Q: What primal is Hohe Rippe from?

Prime Rib is on the rib primal (Ribs 6-12, bone-in, with cap and eye).

In Bulgaria, this cut is garbina.

Close match · Confidence 0.85

Fig. 1 · Ribs 6-12, bone-in, with cap and eye · rib primal

About this cut

A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.

Primalrib

LocationRibs 6-12, bone-in, with cap and eye

In Bulgariagarbina

What is this cut →Global guide →

How to order steak doneness

Germany → Bulgaria

rare	Blutig	→	Алангле	48–55°C
medium rare	Rosa	→	Средно алангле	55–60°C
medium	Halb durch	→	Средно изпечено	60–65°C
well done	Durch / Gut durch	→	Добре изпечено	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“Hohe Rippe” in Germany maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Bulgaria, look for labels such as garbina. A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.